Evaluation of the Spoilage of Raw Chicken Breast Fillets Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics

Food and Bioprocess Technology

Volumn 7, Issue 8, 2014, Pages 2330-2341

  Vasconcelos, Helena ^a   Saraiva, Cristina ^a   de Almeida, José M M M ^b,c  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Chemometrics; Chicken breast spoilage; FTIR; IR spectroscopy; PLS R

Indexed keywords

ANIMALS; BACTERIA; DIGITAL STORAGE; DISCRIMINANT ANALYSIS; FOOD STORAGE; FORECASTING; INFRARED SPECTROSCOPY; LACTIC ACID; LEAST SQUARES APPROXIMATIONS; PRINCIPAL COMPONENT ANALYSIS; SPOILAGE;

CHEMOMETRICS; CHICKEN BREAST; CHICKEN BREAST FILLET; CORRELATION COEFFICIENT; FTIR; MICROBIOLOGICAL ANALYSIS; PARTIAL LEAST SQUARES REGRESSION; PLS-R;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; COLUMBA; ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 84903726826     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1277-y     Document Type: Article

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